1 pound lean ground beef $4.11
1/2 cup Parmesan cheese $1.50
1/2 cup bread crumbs $0.21
1 egg, lightly beaten   $0.17
1/2 cup chopped fresh parsley $0.50
6 cloves garlic, minced $0.06
1 onion, diced   $0.47
2 tablespoons Worcestershire sauce $0.24
1 tablespoon dried basil $1.38
Salt and pepper $0.02
1 cup all-purpose flour $0.22
2 eggs, beaten   $0.34
2 cups bread crumbs $0.84
3 tablespoons vegetable oil $0.21

Total Cost   $10.27

1.) In a large bowl mix together: lean ground beef; 1/2 cup Parmesan cheese; 1/2 cup bread crumbs; 1 egg; fresh parsley; garlic; onion; worcestershire sauce; basil; and a pinch of salt and pepper. Mix with your hands until thoroughly combined.

2.) Then, prepare your breading area. In one large bowl, place 1 cup all-purpose flour. In another large bowl, place 2 beaten eggs; and in the third bowl, place two cups of bread crumbs.

3.) Using the meat mixture, take a tablespoon of meat and form it into a ball with your hands. Then, roll the meatball around in the breading flour. Then dip it into the egg, rolling it to make sure it’s entirely covered. Lastly, roll the meatball in the bread crumb mixture until the entire ball is covered with bread crumbs. Set aside on a plate and do this with the rest of the meat mixture – first forming it into small balls, and then breading each of the balls separately.

4.) In a large skillet, heat vegetable oil over medium-high heat. When the oil is hot, add enough meatballs to fill the pan, but still leave them enough room to breathe. You may have to cook them in batches. Cook first one one side, and then turn, making sure that all sides of all balls are thoroughly browned and cooked. When meatballs are done, place onto plate and continue with another batch, if necessary.

5.) Serve and enjoy!

Read the review here

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6 large potatoes $1.02
2 tablespoons olive oil $0.36
1 teaspoon salt $0.01
1 cup ketchup $0.61
2 tablespoons Worcestershire sauce $0.24
1 teaspoon hot sauce $0.06
1 teaspoon celery seed $0.16
Pinch of salt and pepper $0.02

Total Cost   $2.48

1.) Preheat oven to 400 degrees Fahrenheit.

2.) Slice the potatoes lengthwise first, then slice then lengthwise again so that you have long, shoestring french fries. When all potatoes are sliced, place them in a large bowl and cover with olive oil. Sprinkle with salt and pepper and toss so that all potatoes are thoroughly covered with oil, salt, and pepper.

3.) Place the fries on a baking sheet and place in the oven for 45 – 60 minutes, until fries are brown and crispy.

4.) While fries are baking, mix together ketchup, worcestershire sauce, celery seed, hot sauce, and salt and pepper. Stir so that it’s well mixed and then put in fridge until fries are ready so that flavors can marry.

5.) Serve and enjoy!

Read the review here

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Butter, for baking dish $0.06
3 packages frozen spinach, thawed and squeezed dry $2.97
1 1/2 cups half and half $1.32
3 large eggs, lightly beaten $0.51
1 1/2 cups Gruyere cheese 5.99
Coarse salt and ground pepper $0.02
1/4 teaspoon ground nutmeg $0.04

Total Cost   $10.91

1.) Preheat oven to 350 degrees Fahrenheit. Butter a shallow 1-quart baking dish.

2.) In a large bowl combine spinach, half and half, eggs, 1 cup of cheese, 2 teaspoons salt, 1/8 teaspoon nutmeg and pepper; stir to combine. Spread evenly in prepared baking dish and top with remaining cheese. Bake until set and top is golden brown, about 30 – 35 minutes. These can be prepared one day in advance and placed in the fridge. When ready to serve, take them out of the fridge and bring them up to room temperature and baking.

3.) Serve and enjoy!

Read the review here

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2 loaves Italian bread, torn into bite-sized pieces $3.98
4 tablespoons butter, room temperature, plus more for baking dish $0.30
4 celery stalks, thinly sliced $0.44
4 shallots, minced $2.00
2 garlic cloves, minced $0.02
Coarse salt and ground pepper $0.02
1/2 cup dry white wine $0.25
1/2 cup fresh parsley leaves, chopped OR 1/4 cup dried parsley flakes $0.25
3 large eggs, lightly beaten $0.51
2 cups chicken broth $1.00

Total Cost   $8.77

1.) Preheat oven to 400 degrees Fahrenheit. Arrange bread in a single layer on two rimmed baking sheets. Bake until crisp but not browned, about 10 minutes, rotating sheets halfway through.

2.) In a large saucepan, melt butter over medium heat. Add celery, shallots, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, about 5 to 7 minutes. Add wine until evaporated, 3 to 5 minutes. Transfer to a large bowl. At this point, you can keep the dried bread out and the vegetables in the fridge after cooking to pull the dish together easily the next day.

3.) To vegetables in bowl, add bread, parsley, and eggs. Season with 1 1/2 teaspoon salt, and 1/4 teaspoon pepper and stir to combine. Mix in half of the broth. Continue adding broth just until the bread is moistened but not wet. There should be just enough liquid in the bowl as there is bread to soak it up, with none of the broth sitting in the bottom of the bowl.

4.) Just before roasting turkey, stuff the cavity with 4 cups of stuffing. Spoon remaining stuffing into a casserole dish. Cover with buttered aluminum foil and refrigerate. When turkey is taken out of oven to rest, place covered dish in oven, and bake until it is warmed through, 25 to 30 minutes. Uncover and bake another 10 minutes until crisp and golden.

5.) Serve and enjoy!

Read the review here

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3/4 cup mayonnaise $0.57
2 tablespoons Dijon mustard $0.24
2 teaspoons fresh lemon juice $0.04
1 teaspoon Kosher salt $0.01
1 1/2 cups panko $1.04
3/4 cup freshly grated Parmesan cheese 2.25
2 large bunches of asparagus $9.98
2 tablespoons olive oil $0.36

Total Cost   $14.49

1.) Preheat oven to 450 degrees Fahrenheit. Coat a large baking sheet with non-stick cooking spray.

2.) In a large bowl, whisk mayonnaise, Dijon mustard, lemon juice, and salt.

3.) On a large plate, combine panko and Parmesan.

4.) Stalk by stalk, dip asparagus in mayonnaise mixture followed by the panko mixture. Place crusted asparagus on the prepared baking sheet and sprinkle the stalks with olive oil.

5.) At this point you can place the tray in the refrigerator for a few hours before baking. To cook, bake 14-16 minutes turning the asparagus halfway through cooking. Sprink with coarse salt before serving.

6.) Serve and enjoy!

Read the review here

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2 pita bread, pocket style $0.86
1 egg white $0.17
1 tablespoon olive oil $0.18
Salt $0.01
1 tablespoon Emeril’s Essence $0.37

Total Cost   $1.59

1.) Preheat oven to 350 degrees Fahrenheit.

2.) With kitchen shears, cut pitas around the outside so that you are left with 2 rounds for each pita.

3.) Whisk together the egg white and olive oil and brush onto the insides of each round.

4.) Sprinkle Emeril’s Essence onto the egg white and olive oil mixture of each pita round.

5.) Stack the rounds on top of each other and cut vertically. Now you’ll be left with half-moons of pita rounds. With them still stacked, cut the half moons in half. Then cut these each in half so you are left with 8 small triangles for each pita round.

6.) Spread in a single layer on a baking sheet, seasoned side up, and bake for about 15 minutes until they are no longer soft and just beginning to brown.

7.) Serve and enjoy!

Read the review here

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